My daily life of cooking food in Tokyo

Chapter 30 Curried Stewed Chickpeas

The next day, one o'clock in the afternoon.

Although Longli Izakaya doesn't open until eight o'clock, as the chief chef, Liu Minghui certainly can't be so late.

Under normal circumstances, due to the need to prepare ingredients, the chef will choose to go to work around three o'clock.

The same goes for the kitchen helper.

Therefore, these two positions also have the highest salaries.

At Liu Minghui's request, Moriyama Joichi arrived at Ryuki Izakaya at one o'clock.

Today is the first day of reopening, and you have to be prepared.

Soon, the ingredients Liu Minghui ordered were delivered to the kitchen.

As the most lucrative purchaser, Liu Minghui would naturally hold it in his hands.

However, he did not go too far and chose to accept the material supplier recommended by Mizuta Riya.

In the case that there is not much difference in price, giving employees a little sweetness will help stabilize the morale of the army.

At the same time, as long as the consumption of ingredients is within an acceptable range, Liu Minghui will not intervene.

However, now it is up to me to decide. If the material supplier can no longer make some profits, I need to consider changing to another material supplier.

Branch beans, lots of branch beans.

This is the first ingredient that Liu Minghui will prepare.

Then it’s time to cook the curry.

Unlike oden, curry requires a longer simmering time to develop the flavor.

At the same time, it is necessary to consider the changes that occur after mixing various ingredients, which will be more complicated.

This point, for Liu Minghui whose curry cooking ability has reached the intermediate level, is completely a piece of cake.

Then there is the preprocessing of some fresh ingredients.

Simple preprocessing can greatly improve the speed of meal delivery.

Although this is his first time as a chef, Liu Minghui is not unfamiliar at all.

Say to Moriyama Joichi: "Moriyama, go and wash all the edamame."

"Next, it's a big project."

Moriyama Joichi asked in surprise: "Boss Liu, do you need to clean all the beans?"

"Do we have any new dishes about edamame?"

He also thought that Liu Minghui planned to buy ingredients for a few days at a time.

But I didn't expect that I was going to wash them all, that is to say, I planned to use them all today.

This is a full two hundred catties of branch beans!
Liu Minghui didn't explain, just said: "Sen Shan, you just need to follow my arrangement and do it."

"You don't need to worry about the extra things."

Only then did Moriyama Joichi realize that he had committed a taboo.

How dare you question the head chef as a helper?I just don't know how to live or die.

That is to say, Liu Minghui usually looks very kind, almost making Moriyama Joichi forget his identity.

He hurriedly ran to the ingredients, took out the branch beans, and began to clean them.

Fresh zhidou usually have a bit of soil, if not washed off, the soil will affect the fragrance of the zhidou itself.

It will take some time to process these two hundred catties of edamame.

On the other side, Liu Minghui was not idle, and started preparing to make curry.

This time, he specially purchased several large pots, one of which was used to cook curry.

First, preprocess the various ingredients needed for cooking curry, clean them, and cut them for later use.

Next, the steps are similar to cooking beef curry.

Put the butter in the hot pan, and when the butter melts, add the onion and fry until soft.

At this time, add the chopped carrots and potatoes and stir fry for a while.

After that, various curry ingredients such as broth, daikon cubes, konjac slices, sausages, eggs, etc. are added and stewed.

After 10 minutes, put in an appropriate amount of curry cubes, and switch to medium-low heat to simmer slowly.

This way, all the ingredients will absorb the flavor of the curry and become delicious.

Of course, cooking curry can't be that simple.

These ingredients can be served with rice, but the taste will be too heavy if eaten directly.

Therefore, a second step is needed, which is to boil the prepared curry into the broth for a second stew.

These broths will dilute the taste of the curry and soften the taste, which is more suitable for most people's palate.

It is close to oden, but has the characteristic flavor of curry. It is a great appetizer.

Of course, it can also be cooked directly with broth.

It's just that, in this case, the curry flavor will be diluted by the broth, so it's better to cook it directly.

As an added bonus, these curries serve as dinner for the staff.

Just need to add another serving of rice, this is a great CP.

Pair it with a side of miso soup and a bit of sashimi and it's perfect.

Although it is not as luxurious as the previous pork chop and beef curry rice, it is very good as a staff meal.

Liu Minghui plans to launch two flavors of curry, one is the original flavor, and the other is the flavor diluted with broth. At that time, customers can choose freely.

After the curry is cooked and stewed, the next step is to prepare the branch beans.

Zhidou is divided into salted Zhidou and stewed Zhidou.

As it takes longer to cook the stewed beans, Liu Minghui is going to cook the salted beans first.

First, clean the spices such as star anise, cinnamon bark, Chinese prickly ash, dried chili, bay leaves, cumin, grass fruit, lemongrass, etc., and then soak them in cold water for half an hour.

Afterwards, drain and set aside.

He had already completed this step when preparing the curry, which saved a lot of time.

These spices look clean, but in fact there is a lot of dust inside.

Therefore, necessary cleaning cannot be omitted.

Of course, remember to use cold water to keep the unique fragrance of the spices as much as possible.

Add a proper amount of oil to the bottom of the pot, add the drained spices and sliced ​​ginger and fry until fragrant, and fry on low heat for about 3 minutes.

Then put in an appropriate amount of boiling water and bring to a boil over high heat.

The amount of water is just enough to cover all the branch beans.

After that, change to low heat and simmer for about 18 minutes, then add pepper and chicken essence to taste, so that a pot of stewed beans is complete.

After that, turn off the heat and let the brine cool.

The reason why cold brine is used is to maintain the green color of the branch beans and prevent the branch beans from turning yellow, which will affect the appearance.

Next, soak the processed branch beans in brine for about an hour and a half.

Here is a way to shorten the time, that is to chop off the heads and tails of the beans.

This is more convenient and delicious.

In order to maintain Zhidou's most primitive appearance and make it more deceptive, Liu Minghui did not deal with it that way.

Correspondingly, it takes longer to marinate and boil.

After soaking is completed, just turn on the heat and cook.

Note here, do not cover the lid, otherwise the branch beans will turn yellow again.

When the stewed beans are about to mature, add an appropriate amount of salt to the pot for the final seasoning.

When the stewed beans are fully ripe, turn off the heat and wait for the stewed beans to cool naturally.

Since he was not sure whether the people of Sakura country would be able to accept braised twig beans, Liu Minghui only used a quarter of the twig beans to make it.

As for the other branch beans, they are intended to be used to make the traditional salted branch beans of Sakura Country.

Although salt water branch beans are easy to make, the step of coating salt is very time-consuming.

In order to control the quality of Zhidou, Liu Minghui had to do it himself.

This will be a big project.

(End of this chapter)